Baby Bok Choy
Photo by Jodie Morgan on Unsplash
If you’ve ever been to an Asian restaurant or marketplace, you’ve likely run into these leafy greens whether or not you recognize the name. Boy choy is easy to cook and easy to eat. Also, please note that there is no significant difference between Bok Choy and Baby Bok Choy — one’s just cuter.
Sophia’s cooking tip: The trick to not overcooking your bok choy is to let the whiter root of it steep and cook in the broth/pan for a couple minutes longer than the greener, leafy part of the plant. When making soup, try holding the prepared bok choy up with a pair of tongs for a bit before submerging the whole thing in broth to preserve its texture.
Happy eating!
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I mean, it’s a leafy green. You already know it’s probably going to be pretty good for you to eat.
For more information:
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Baby bok choy is a relatively forgiving item to cook for beginner chefs. It is also often heavily featured in cultural stews and soups, as the produce can absorb and hold different flavors really well. And unlike many other leafy greens, you do not need to worry about a bitter flavor or tough texture with baby bok choy.
Below are baby bok choy recipes I’ve tried and liked (soups & beyond)!
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The biggest downside for vegetables like baby bok choy is, like most leafy greens, they wilt relatively quickly.
Conventional wisdom is that bok choy can only be refrigerated for 4-7 days, so try to cook them soon after purchase. And always inspect your food before you eat it.